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CHICKEN WITH PORT
- from chicken recipe
Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia
Grove Vineyards 1986. Napa Valley. 2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin
#27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook,
stirring frequently, until golden brown, about 5 minutes. Add chicken and
cook 4 minutes on each side, or until golden brown on outside and cooked
through on inside. Season with salt and pepper. Remove chicken with a
slotted spatula to a platter; cover to keep warm. Add garlic to skillet and
cook over low heat 2 minutes until garlic just releases its fragrance. Add
port and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30
seconds, or until lightly thickened. To serve chicken, cut each breast on the
diagonal into 1 inch slices. Serve with sauce; garnish with parsley.
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